5 -  14.5 oz. cans chopped tomatoes (drained)

6 bell peppers (seeds and ribs removed)

6 cups sugar

2 Tablespoons salt

1 – 2 teaspoons crushed red pepper flakes

6 jalapeno peppers with seeds and ribs removed

3 medium onions

2 cups white vinegar

2 small boxes powered pectin

Chop all vegetables.  Add all ingredients, except pectin, into a large pot.  Bring to a boil, reduce heat, simmer for 1 hour.  Add pectin and boil 1 minute. Pour relish into sterilized half pint jars,  leaving 1/2 inch head room.  Process and seal.

1 cup buttermilk

2 cups flour mixed with Italian seasoning

1 package frozen cheese ravioli (about 24 ravioli)

1/4 cup freshly grated Parmesan

1 jar store bought marinara sauce, heated, for dipping

Heat oil  to 325 degrees F in a fryer according to manufacturers directions.

While the oil is heating, put the buttermilk and the seasoned flour in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the seasoned flour. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

1 bunch cilantro, chopped

1 bunch green onions, cut into 3 inch lengths

1 jalapeno pepper, seeded and minced

2 limes, juiced

3/4 cup white sugar

1 pinch salt

Combine all ingredients in food processor, process to medium consistency. Also good mixed with cream cheese.

3 - 8 ounce packages White Button Mushrooms

⅓ pounds Hot Pork Sausage

½ whole Medium Onion, Finely Diced

4 cloves Garlic, Finely Minced

1 – 8 ounce block Cream Cheese

1 whole Egg Yolk

¾ cups Parmesan Cheese, Grated

⅓ cups Dry White Wine

Salt And Pepper, to taste

Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

1 package White Button Mushrooms, Washed And Stems Removed

4 cloves Garlic, Minced

¼ cups Flat-leaf Parsley, Chopped

4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)

Splash Of White Wine (optional)

1 slice (wedge) Of Brie Cheese

Preheat oven to 350 degrees

Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.

Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.

Top mushrooms with parsley/garlic mixture.

Place into the oven for 15 minutes, or until brie is melted.

Note: mushrooms are best when they’ve been allowed to cool slightly.

1 1/2 c all purpose flour
2 c sugar
1 t salt
1 c butter (softened)
4 eggs
2 t pure orange extract
1 t orange zest

Glaze:

1 c powder sugar
2 T orange juice
1 t orange zest

Mix flour, sugar, and salt. Add butter, eggs, orange extract and orange zest. Beat with hand held mixer. Pour into greased 13×9 pan and bake 30 min.

Pierce top of entired cake with fork and pour glaze over and spread.
Let cool and cut

Preheat oven to 350. Combine flour and brown sugar; cut in butter with pastry blender. until mixture resembles coarse meal. Press into greased 9×13 inch baking pan. Bake 10 minutes, remove from oven. Combine butterscotch chips, corn syrup, butter and water in heavy saucepan, heat and stir over medium heat until smooth. Stir in nuts; spread over crust. Return to oven; bake 10 minutes longer. Cool, cut into bars.

1 c soft butter

2 c sugar

1 c cocoa

4 eggs

1 c flour

1 tsp vanilla

Layer #2:

3 – 8 ounce pkg cream cheese, softened

1 1/2 c sugar

5 eggs

1/2 tsp vanilla

1/2 c flour

sugar and sliced almonds

Layer #1:

Cream butter and 2 c sugar on high speed with electric mixer.  Add cocoa and 4 eggs, mix thoroughly on low speed.  Add 1 c flour and 1 tsp vanilla and mix well. 

Layer #2: 

Cream together cream cheese and 1 1/2 c sugar on high speed.  Add 5 eggs and mix on low.  Add 1/2 tsp vanilla and 1/2 c flour, mix on low. 

 Grease 9×13 pan.

Put 3/4 of cocoa mixture in pan.  Spoon in all of the cream cheese mixture.  Swirl.  Add rest of cocoa mixture and gently swirl.  Sprinkle with sugar and almonds.

Bake 350 (325 for glass pans) for 45 – 55 minutes.

1 pkg Jello chocolate instant pudding

1 3/4 c milk

2 eggs

12 ounce pkg chocolate chips

Combine all ingredients in large bowl.  Mix by hand until well blended (2-3 minutes).  Pour into greased and floured 10 inch Bundt pan.  Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.  Cool 15 minutes in pan.  Remove from pan.  Frost with chocolate frosting, if desired.

* makes 2 dozen cupcakes – bake 20-25 minutes.

1/4 cup flour

1 teaspoon salt

2 cups milk

1/4 pound American cheese, cut up

1 (8 ounce) package shredded cheese

1 lb. whole wheat pasta, cooked and drained

Melt butter in large saucepan on low heat. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook, stirring constantly, until thickened. Add cheese; stir until melted. Stir in pasta.

Pour into lightly greased 1-1/2-quart casserole. Bake, uncovered, at 350 degrees F for 20 minutes or until thoroughly heated.